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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditionally gumbo starts with a roux—a mixture of flour and fat that's cooked slowly until browned. In this crawfish gumbo, named for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat. Ingredients:
1/2 cup all-purpose flour |
1/4 cup vegetable oil |
1 cup finely chopped onion |
8 cups water |
1 1/2 cups sliced okra pods (about 6 ounces) |
1/4 cup finely chopped green bell pepper |
1/4 cup chopped fresh parsley |
1/4 cup chopped celery leaves |
2 to 3 tablespoons all that jazz seasoning |
2 teaspoons salt |
8 garlic cloves, minced |
1 (14.5-ounce) can stewed tomatoes, undrained |
2 cups cooked crawfish tail meat (about 12 ounces) |
1 cup lump crabmeat, shell pieces removed (about 1/3 pound) |
1 teaspoon hot sauce |
6 cups hot cooked rice |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until lightly browned, stirring frequently. Cool on a wire rack.
3. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Stir in browned flour; cook 1 minute, stirring constantly. Gradually stir in water and next 8 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.
4. Stir in crawfish, crabmeat, and hot sauce. Bring to a boil; reduce heat, and simmer 25 minutes. Serve gumbo with rice; sprinkle with parsley, if desired.
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